do you mean that after curing and baking a pork shoulder (a ham as it's known) you intend to fry the peeled skin to make cracklins, then yes, certainly. i do it every easter just before i make pea soup with the leftover bone and meat.
i peel the ham, chop and render the under-the-skin fat to sweat the onions for the soup, then continue to fry the fat and skin for cracklins.
if you mean can you get a cracklin type skin on a baked ham as is, well l, then, the only way that i can think of is to deep fry the cured shoulder much like a deep fried turkey.
has anyone tried this?
kuj, you might be on to something.
or just mad. lol
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